Raise your hand if you can’t believe it’s already May. May makes me want to strip down to a bikini (or one piece bathing suit, rather!) and jump into crystal clear blue water. May also makes me want to go shopping for lots of summer clothes that I really don’t need.
Actually, since we’re talking about, last week I tweeted out about how I had the undeniable urge to go shopping. Someone responded to me by saying “every time I have that craving I throw money towards paying off my school loan”.
But it didn’t happen. Instead I bought some ballet flats on sale and a pair of new ten dollar sunglasses because that’s how I roll.
I also bought this stuff:
Because I wanted to get healthy. And what’s healthier than bok choy, tofu and peanut butter????!
Noodle bowls make me feel healthy because they contain green things. Sometimes even, I’ll drink green tea while I eat the green things. But that doesn’t happen often so don’t get your panties tied up in a bunch.
The sauce is made from yummy things like peanut butter, ginger, soy sauce and red pepper flakes. It’s pretty addicting. I like to call dinners like this “girl food” because if were to give Adam a bowl of boy choy and tofu he would think I’m kidding or something.
It wouldn’t go over well.
But you know what I say in situations like that? More for me!
Peanut Soba Noodle Bowls
8 ounces soba or udon noodles
4 small bok choys, rinsed
2 red bell peppers, thinly sliced
16 oz small diced extra firm tofu
1 T canola oil
1/2 cup peanut butter
2 T rice vinegar
1/3 cup tamari
1/3 cup warm water
2 tsp sesame oil
2 tsp honey
1/2 tsp red pepper flakes
1 knob ginger, grated (about 2 tablespoons)
minced fresh cilantro
Cook the noodles in boiling salted water then drain and rinse with cold water. Set aside.
Make the dressing by combining all ingredients in a blender or food processor and blending until smooth, adding more warm water for a thinner sauce if desired.
Heat up a large skillet over medium high heat and heat up canola oil. Once the skillet is very hot, add the tofu pieces and sear on both sides for about four minutes, or until a nice golden crust has formed. Be careful not to stir the tofu around while cooking, just flip once and then remove from heat.
Add the tofu to the noodles along with the bell pepper slices. Bring another pot of water to a boil and quickly blanch the bok choy for about thirty seconds. Remove, squeeze away extra water and then roughly chop and add to the noodle mixture as well.
Divide noodles amongst four bowls and add about a tablespoon of dressing to each bowl. Top each bowl with fresh minced cilantro and serve.
30 minutesPin It